Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Rub the chops with oil, garlic, lemon, sumac, pepper, and salt; rest 30 minutes.
Grill over high heat 3 minutes per side for medium-rare.
Rest 4 minutes loosely covered.
Spread the labneh on plates and top with the chops and mint leaves.
Drizzle with olive oil and dust with extra sumac.